Sweet Fudge Ice Cream (mysore Pak Ice Cream)
Indulge in the rich and creamy flavors of Mysore Pak Ice Cream, a delightful fusion of traditional Mysore Pak and luscious ice cream. This sweet fudge ice cream is a perfect treat for any occasion, combining the iconic flavors of Karnataka cuisine with a cool and refreshing twist.
Ingredients
- 1 cup besan (gram flour)
- 1 cup ghee (clarified butter)
- 1 cup sugar
- 1/2 cup water
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon cardamom powder
- 1/2 cup chopped nuts (almonds, cashews, pistachios)
Instructions
- In a heavy-bottomed pan, roast the besan in ghee over low heat until it turns golden brown and aromatic.
- In a separate pan, combine the sugar and water to make a sugar syrup. Cook until it reaches a one-string consistency.
- Pour the sugar syrup into the roasted besan and ghee mixture. Stir continuously to avoid lumps and cook until the mixture thickens and leaves the sides of the pan. This is the Mysore Pak base.
- In a large bowl, whip the heavy cream until stiff peaks form. Gradually fold in the sweetened condensed milk and cardamom powder.
- Crumble the Mysore Pak base and gently fold it into the ice cream mixture along with the chopped nuts.
- Pour the mixture into a freezer-safe container and freeze for at least 6 hours or overnight.
- Scoop the sweet fudge ice cream into bowls or cones, and enjoy the delightful flavors of Mysore Pak in a cool and creamy form!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 12g
Supplies
Heavy-bottomed pan Whisk or hand mixer Freezer-safe container
Tools
Stovetop
Serving suggestions
Serve the sweet fudge ice cream in traditional Indian kulfi molds for an authentic touch, or simply scoop it into bowls and garnish with extra nuts for a delightful presentation.
Tips & tricks
For a richer flavor, you can add a few drops of rose water or saffron strands to the ice cream mixture before freezing.
Cost
$15